Garlic Sautéed Escarole with Cannellini Beans (Abbys)

Garlic Sautéed Escarole with Cannellini Beans

Serves: 4-6.

Ingredients

• 2 large bunches escarole, thick stems removed and chopped into 1-inch strips. 
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, smashed
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons vegetable or chicken broth
• 1 (15.5-ounce) can DeLallo Cannellini Beans, drained and rinsed
• DeLallo Natural Coarse Sea Salt
• Freshly ground black pepper 

Instructions

1. Bring a saucepan of salted water to a boil. Once boiling, blanch escarole by allowing boiling for 2 to 3 minutes per bunch, until bright colored. 
2. Heat olive oil over a medium-high setting until oil becomes hot, about 2 minutes. Add smashed garlic and red pepper. Sauté to infuse oil until garlic turns golden brown, about 3 minutes. Stir in escarole and add broth. Cover with a lid and cook together for about 10 minutes. Add beans, stirring to combine. Cook for another 2 minutes. 
3. Salt and pepper to taste.